At a recent cooking class at Scott’s Seafood (Folsom, CA), Chef David Lamonica set us to work preparing shrimp with orange beurre blanc (a French butter and shallot sauce). Chef David says the best shrimp to get are fresh, Gulf of Mexico White shrimp, still in the shell. Gulf white shrimp are firm and sweet.
For this particular dish I used Gulf of Mexico Pink shrimp, which are pink even when they are not yet cooked. The are also sweet, but a little more delicate than the Gulf white. By the way, if you are processing a lot of shrimp, the shells can be saved and used to make bisque or stock.
When choosing shrimp, they should be firm and smell sweet. If you see any yellowing at all, pass on them.
Shrimp with Orange Beurre Blanc Recipe
Ingredients
Shrimp Ingredients
- Fresh Gulf of Mexico shrimp - 6 per person, or about 1/4 pound per person
- Olive oil
- Salt and pepper
Sauce ingredients (Sauce also posted here. Makes 1 cup, enough for 4-6 servings. Divide or multiply to needs.)
- 2 oranges
- 1/2 cup white wine
- 2 teaspoons minced shallots
- 1/2 pound (2 sticks) unsalted butter
- Salt and white pepper
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